Ingredients:
Butternut Squash (1)
Yellow Onion (1 small)
Celery (1 stalk)
Potato (optional, 2 small)
Coconut Oil (4 tablespoon)
Marjoram (.5 teaspoon)
Sea Salt (to taste)
Black Pepper (to taste)
Prep:
Cut and remove top & bottom from squash then cut into 8ths.
Peel skin and remove the core/seeds, scooping it out with a spoon is easy.
Cut 8ths of squash into chunks, cut & chop one small onion, cut 1-2 celery stalks.
Cook:
In a medium pot, add coconut oil, squash, onion, (potato, optional) and celery.
Cook uncovered for 5 minutes, stirring well.
Add spring water until vegetables are covered, season with marjoram, cover, reduce heat to medium low and cook for 40 minutes.
Puree until mixed well and to your desired consistency.
Heat until desired temperature is reached.
Do not allow to boil.
Serve:
Pour into bowl and top with a dash of salt and pepper!
